Place the eggplant on a baking pan and bake in a medium oven
until soft (about 45 minutes). Remove the skin and chop the
flesh coarsely.

In a mortar crush the garlic together with 1/4 tsp. salt.

In a mixing bowl combine the eggplant and breadcrumbs. Add the
lemon juice and olive oil and mash the mixture well. Add the
remaining ingredients, mix well and chill, covered. When well
chilled correct the seasoning with salt and pepper. Serve with
bread slices and garnish with black and green olives.